Thursday, November 7, 2013

The World's Best Cookies and Cream Texas Sheet Cake

I made this for a subdivision Halloween get together and then took the rest to school.  I was able to share this with a group of boys and girls and they all liked it.

The World's Best Cookies and Cream Texas Sheet Cake

For Cake:

1 cup butter
1 cup water
2 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups sugar
2 eggs beaten
1/2 buttermilk
1 tsp. almond extract
1 tsp. vanilla extract
8 roughly chopped Oreo cookies
1/4 C mini chocolate chips
 For Frosting:

1/2 cup butter
1/4 cup butter milk
4 1/2 cups powdered sugar
1/4 tsp. almond extract
1 tsp. vanilla
1/4 c. milk
8 roughly chopped Oreos
1/4 c. mini chocolate chips

 Cake directions:

1. Bring 1 cup butter and 1 cup water to a boil in a saucepan.

2. Remove from heat and whisk in flour, baking soda, salt, sugar, eggs, butter milk and extracts until smooth.

3. Pour into a greased 15×10 baking pan. Sprinkle chopped cookies and mini chips on top of batter. Bake at 375 degrees for 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.

Frosting directions:

4. Place butter and buttermilk in saucepan and heat over med to low heat until butter is melted. This will look curdled but that is ok. When butter is melted whisk until butter mixture no longer looks curdled. Let this cool until it is room temperature. Do not place in refrigerator to cool. When room temp add extracts then incorporate powdered sugar into butter mixture 1 cup at a time. When it becomes too thick add 1 Tbs of milk at a time until you are able to mix in all powdered sugar and it is a spreading consistency. Spread over cooled cake and sprinkle with chopped cookies and chocolate chips!

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